Cinnamon Custard

In a small, heavy-bottomed saucepan combine beaten egg, milk, and sugar. Cook and stir over medium heat until mixture just coats the back of a spoon; stir in vanilla and a dash of ground cinnamon. Remove custard from heat. Place saucepan in a bowl of ice water for approximately 10 minutes to stop cooking process. Serve immediately or cover and chill up to 24 hours. Bring just to room temperature before serving over fresh fruit.